Perfect Guacamole

Easy5 mins

Yesterday I had one of those blogging “cringe” moments.

While making guacamole to go with my salmon fajitas, I decided to peek back at the “perfect guacamole” recipe that I posted back when I began my site. My tried-and-true recipe was still there, but the photo for my favorite guacamole was far less than “perfect”. It sadly was out of focus, shot in the evening with terrible indoor lighting, and I apparently had all of these weird spiky chips sticking out of the guac. (Any of you bloggers relate looking back at your beginning photos?!?)

It definitely seemed like time for a reshoot. While these new photos still may not be perfect, I’m happy to say that I totally still stand by the recipe. It is totally my version of perfect guacamole! To each his own with guac, but I love this one because it is simple and allows the flavor of the avocadoes to really shine through, with just subtle hints of fresh cilantro, lime, red onion, jalapeno. Reminds me a lot of the guacamole from Chipotle that I adore. So fresh and delicious!

Perfect Guacamole

Ingredients:

1 jalapeno, stem and seeds removed, minced (add more or less to taste)

1/2 cup finely chopped red onion

1 Tbsp. fresh lime juice

1/4 cup fresh cilantro leaves, finely chopped

1/2 tsp. coarse sea salt

dash of cumin

(Optional: 1 roma tomato, cored and chopped)

Directions:

Mash together avocados, jalapeno, onion, lime juice, cilantro, salt, cumin with a fork until well-mixed. (If adding tomatoes, stir them in at the very end.) Serve immediately, or cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate.

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Comments

I’m always eating avocados, and guacamole is a favorite. I usually make it when I whip up a batch of salsa in my food processor. After the salsa, and leaving a little in the processor, I add the avocados and any extras, and have a great quick guacamole. Sometimes I use a big mortar/pestle guacamole bowl I received for Christmas a few years back too.

I started eating guacamole on toast because of this recipe: http://www.nigella.com/recipe/recipe_detail.aspx?rid=124.
I usually add a red onion and some tomatoes (without pulp) as well. And a lot of fresh ground black pepper. When I have arugula lying in my fridge I use it too (on top of the guacamole). It’s the best way to start the day and so fast, when using a processor. When I make guacamole for non-breakfast purposes, i’ll add garlic too! But next time I’ll definitely try it your way!

By the way, I saw you featured on Elise’s blog and became an immediate fan, love the food and your lovely pictures!

My husband says he also once had the perfect guacamole recipe, starring a tomatillo as well. We are both guac lovers from way back, too, though I don’t often make it at home — we’d both just inhale it! Too bad avos are on sale at our local market, too…

When you make this -how long before you serve can you make it? I am gathering closer to consumption is always preferred but when taking to a party….can you make the morning of -of say an evening party?

I’ve re-shot several things and though some REALLY needed it bad, the truth is that I fear I could keep at that process forever…most photos over 2 years old make me cringe; which means in 2015 I’ll be re-doing what I’m shooting today!

I keep my guacamole so simple…avocado, lime, garlic, salt and pepper. I’ll put some condiments on the side for those that prefer spicier or ‘cilantroier’ but I just love it in all it’s plain Jane glory.

This looks YUMMY. I can’t wait to try it. I love the guacamole at Chipotle, so, you really caught my attention with that comparison.
My perfect guacamole has NO tomatoes, so this looks like a winner to me. Thanks!
Amy

Hey, I’m Ali!

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